Crockpot Tomato Soup Easy Cozy Creamy

Crockpot Tomato Soup - Easy is my ultimate cozy dinner. Honestly, nothing beats a warm bowl on rainy nights.
Soup is a hug in a bowl, right?

This version nods to classic American tomato soup. It borrows comfort from diner days.
It also channels a bit of Skinnytaste Tomato Soup vibes.

Difficulty is easy. You do a quick sauté, then relax.
Hands off cooking takes four to six hours.

Prep time is 15 minutes.
Cook time is 4– 6 hours on LOW.
It yields about six generous servings.

Top health benefit is lycopene from tomatoes. Lycopene supports heart health and fights inflammation.
A splash of basil adds antioxidants and freshness.

Serve this as an easy weeknight tomato soup. It’s perfect for a casual family dinner.
It makes a great Tomato basil crockpot soup.

What makes this recipe special is depth. Low-and-slow simmer builds mellow, concentrated flavor.
Finish with cream or a dairy-free creamy tomato soup twist.

I often use an immersion blender tomato soup finish. It gives silky texture without fuss.
You can swap heavy cream for coconut milk.

I like to grate Pecorino Romano on top. That salty finish lifts the whole bowl.
Or crumble up a grilled cheese for dunking.

This recipe is also a slow cooker tomato soup recipe. It’s forgiving on timing and very adaptable.
Add beans for body or roast tomatoes first.

Pro tip: sauté aromatics first for bigger flavor. Choose good canned tomatoes, please.
An immersion blender saves you hot liquid juggling.

A fun stat: soup sales rise 40 percent in winter. So this recipe is seasonally spot on.
Now, ready for the ingredients list?

Ingredients & Equipment

Fun fact: processed tomatoes usually release more lycopene. That helps explain why canned tomatoes shine here. This is my go-to when I want a fuss free weeknight dinner.

I call it Crockpot Tomato Soup - Easy and it always hits the spot.

Main Ingredients

Soup Base (in order used)

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion , diced (about 1 1/2 cups / 200 g )
• 3 4 garlic cloves , minced (about 12 g )
• 2 medium carrots , chopped (about 1 cup / 120 g ) optional
• 2 (28-oz / 796 g) cans crushed tomatoes or 3 (14 15 oz / 400 425 g) cans
• 2 tablespoons (30 g) tomato paste
• 3 cups (24 fl oz / 720 ml) low-sodium chicken or vegetable broth
• 1 teaspoon dried basil (or 1/4 cup fresh basil at finish)
• 1 teaspoon dried oregano , 1 bay leaf , 1/2 teaspoon red pepper flakes
• Kosher salt and black pepper; start with 1 teaspoon (6 g) salt

For Finishing

• 1/2 3/4 cup (120 180 ml) heavy cream or 1/2 cup (120 ml) full fat coconut milk for dairy-free
• 1 tablespoon (14 g) unsalted butter
• 1 2 teaspoons (5 10 ml) lemon juice Quality matters. Use San Marzano style or high-quality crushed tomatoes. Pick low-sodium broth. For a cheesy finish, shaved Pecorino Romano works wonders.

Seasoning Notes

Essential combos: basil + oregano + bay leaf. They form a classic backbone. Add 1/2 teaspoon red pepper flakes for warmth.

Flavor enhancers: a pinch of sugar balances acidity. A splash of lemon brightens late. For umami, stir in grated Pecorino Romano or a tablespoon of soy sauce.

Quick swaps: no dairy? Use coconut milk for a dairy-free creamy tomato soup. No heavy cream? Try half and-half or Greek yogurt off heat.

Want a lighter bowl? Follow a Skinnytaste Tomato Soup vibe and skip butter.

Equipment Needed

Essential gear only: 4 6 quart slow cooker , large skillet, wooden spoon, ladle, measuring tools, and an immersion blender. I love my Immersion blender tomato soup finish. It’s safe and fast.

Household alternatives: no slow cooker? Use a Dutch oven on low heat. No immersion blender? Use a countertop blender in batches, cool slightly first.

Oh my gosh, don’t skip sautéing the onions. I learned that the hard way. It makes this Slow cooker tomato soup recipe sing.

And yes, it’s perfect for the classic grilled cheese and tomato soup pairing.

Cooking Method Prep Steps

Fun fact: soup tastes better the next day. I learned that the hard way. Prep matters. Do your mise en place.

Dice onion, mince garlic, chop carrots. Measure broth and tomatoes. Set out your slow cooker and immersion blender.

Safety first. Be careful with hot liquids. Blend in small batches. Never fill a blender more than three quarters full. Reheat leftovers to 165° F ( 74° C) for safety.

Time saving organization tip. Use one bowl for scraps. Clean as you go. That saves dishwasher drama.

step-by-step Process

1. Heat 2 tbsp olive oil in a skillet. Sauté onion 6– 8 minutes until edges color.
2. Add garlic; cook 30 60 seconds . Add carrots and celery; cook 2– 3 minutes.
3. Transfer to crockpot. Add crushed tomatoes, tomato paste, broth, herbs, and salt.
4. Cook on LOW for 4– 6 hours or HIGH for 2– 3 hours . Doneness cue: carrots tender and aroma deep.
5. Remove bay leaf. Use an immersion blender tomato soup method to puree.
6. Stir in 1/2 3/4 cup cream or coconut milk. Heat 10– 15 minutes until warm.

Visual cues matter. Soup should be glossy and uniform. Color deepens to rich red. Bubbles should lightly break the surface.

Critical temperature points. Sauté at medium heat. Simmer in crockpot. Finish at gentle hot, not boiling. Reheat to 165° F ( 74° C) before serving.

Pro Tips

Sauté aromatics first. Browning gives depth you can’t fake. Use an immersion blender to avoid spills. Add a splash of lemon to brighten.

Shortcut: use roast garlic or jarred roasted tomatoes. They add smoky flavor. For richness, grate Pecorino Romano over bowls.

Common mistakes to avoid. Don’t skip the sauté. Don’t overblend into fluff. Avoid too much salt early.

make-ahead options. Soup keeps 4 days refrigerated. Freeze up to 3 months. Reheat gently on low.

I call this my Crockpot Tomato Soup - Easy go-to. It’s a cozy, creamy tomato soup for weeknights. Pair with grilled cheese and tomato soup pairing classics.

Honestly, it’s comfort in a bowl. Try it and tell me how it turned out.

Recipe Notes

I’m so excited you found this Crockpot Tomato Soup - Easy version. Oh my gosh, this one is cozy. I made it on a rainy Thursday once.

The house smelled like summer. Kids dunked grilled cheese like champs. It felt like a hug in a bowl.

Fun fact: most canned tomatoes are picked at peak ripeness. That’s why a slow cooker tomato soup recipe with good cans tastes so deep.

Serving Suggestions

Keep it simple. Ladle into warm bowls. Top with torn basil and a drizzle of olive oil. For a luxe finish, grate a little Pecorino Romano on top.

This is classic Creamy Tomato Soup territory. Pair it with a buttery grilled cheese. The classic grilled cheese and tomato soup pairing never gets old.

For lighter meals, serve with a crisp green salad. For wine, try a bright Pinot Grigio.

Storage Tips

Cool soup before storing. Refrigerate in airtight containers up to 4 days . Freeze in portions for up to 3 months .

Thaw overnight in the fridge. Reheat gently on low. Stir often. If reheating from frozen, thaw first to avoid scorching.

Use an immersion blender after reheating if texture separates.

Variations

Want dairy-free? Use full fat coconut milk for a dairy-free creamy tomato soup twist. Prefer lighter bowls? Swap cream for half and-half or Greek yogurt off-heat.

Add white beans for protein. For smoky depth, roast tomatoes at 425° F before adding to the crockpot for a roasted tomato & basil version.

This turns it into a dreamy Tomato basil crockpot soup.

Nutrition Basics

Per serving: about 200 260 calories. Protein low, fiber modest. Fat depends on cream choice. Tomatoes bring vitamin C and lycopene.

Lycopene supports heart health. Soup is filling and fridge friendly. It’s an easy weeknight tomato soup that stretches well.

I learned to sauté aromatics first. That little step makes huge difference. Once I skipped it and the soup tasted flat. Lesson learned.

Conclusion

Give this slow, simple soup a try. It’s forgiving. It’s fast to love. You’ll be plating up comfort in no time.